A selection of three of the following
18
Roasted Beets
with Watermelon, Goat Cheese
and Chives
Bleu d'Auvergne and Roasted Pears
with Hazelnuts and Hazelnut
Honey
Brushchetta
with Calabrian Chili Jam, Ricotta Cheese, Tuscan
Olive Oil and Il Caratello Balsamic Vinegar
Country Pate
with Cornichons, Whole Grain Mustard and
Croutons
Duck Liver Mousse
with Plum-Red Onion Compote
Burrata
with Roasted Peppers and Crostini
Zoe's Salami
with
Marinated Provolone Cheese and Sweet Cherry
Pepper
Leek, Goat Cheese and Bacon Tart
Olives
with
Garlic, Rosemary, and Lemon
Bowl of Baby Lettuces, Herbs and Bread
with Zinfandel Vinaigrette
8
Heirloom Tomato Salad
with Mozzarella, Basil, and Fig Balsamic Vinegar
13
La Quercia Prosciutto
with Melons, Hazelnuts, and Hazelnut
Honey
12
Romaine and Feta Salad
with Strawberries, Pistachios, and Loquat
Vinaigrette
12
Wood Fired Local
Calamari
with Gypsy Peppers, Potatoes, and Olives with
Romesco Sauce
11
Iceberg Slice
with Buttermilk Blue Cheese Dressing, Bacon,
Torn Garlic Croutons and Marinated Tomatoes
12
Baked Chicken Meatballs
with Spicy Pepperonata 10
Wood Oven Roasted
Whole Portobello Mushroom
with Soft Polenta and Truffled Mascarpone
12
Assortment of Artisanal Cheeses
with Fresh Fruit,, Fig Jam and Toasted Bread
16
Wild Mushroom Pizza
with Mozzarella and Thyme
17
Margherita Pizza
with Buffalo Mozzarella, Basil, California
Tomatoes, and Parmesan
16
House Made Meatball Pizza
with
Mozzarella and Tomato Sauce
17
Gypsy Pepper Pizza
with Spicy Coppa, Mozzarella and Cherry Tomatoes
16
Four Cheese Pizza
with Smoked Pancetta
16
Heirloom Tomato Pizza
with Mozzarellam Parmesan, and Basil
16
Spicy Prawn Pizza
with
Sun-dried Tomatoes, Mozzarella, Pesto, and Chili
Flakes
17
Roasted Garlic and Goat Cheese Ravioli
with Sun Dried Tomatoes and Pine Nuts
16
Spaghetti a la Chitarra
with Cherry Tomatoes, Spigarello Kale, Calabrian
Chilies, Garlic and Shaved Goat Cheese
16
Orecchiette Pasta
with Duck Sausage, Spigarello Kale, Silician
Green Olives, and Pecorino
16
House Made Spinach Pappardelle
with Braised Pork Ragu, Roasted Peppers, and Ricotta
16
Rosemary Scented Chicken
with Warm Potato and Lettuce Salad
21
Fennel Scented Pork Loin
with Olive Oil Mashed Potatoes
22
Monday
Top Sirloin of Beef
with Bacon, Brussel Sprouts and Potato Hash,
Horseradish and Red Wine Sauce
26
Tuesday
Strauss Free-Raised Veal
with Turnip Puree, Roasted Apples and Escarole
26
Wednesday
House Made Fig Sausages
with Corn and Zucchini Succotash
23
Thursday
Leg of Lamb
with Polenta, Spinach with Currants and
Shallots, Roasted Garlic Jus
26
Friday
Kurobuta
Porchetta
with Leek and Spinach Bread Pudding, Sage Jus
28
Saturday
Roasted Duck
with Pears, Wild Arugula and Potato Salad
29
Sunday
Natural Black Angus
Prime Rib
with Sweet Potato-Onion Gratin
31
Grilled
Jumbo Dry Aged Certified Angus Beef Ribeye Steak
with Escarole and Potatoes - Serves Two
(Please
allow 45 minutes preparation)
68
Grilled Bistro
Filet Steak
with Glazed Peas and Carrots, Potatoes and
Bordelaise Sauce 27
Wild Louisiana Prawns
with Fingerling Potatoes, Capers, Olives, Lemon
and Garlic
25
Grilled Wild Salmon
with Ragu of Sweet Brentwood Corn and Summer
Squash with a Tomato-Basil Vinaigrette
26
Grilled Quail
with Green Lentils, Kumquat Mostarda and Kale
22
Grilled Sardines
with Eggplant Caponata and Salsa Verde 19
Platter of Seasonal Vegetables 21
Cauliflower
with
Capers, Lemon
and Sage
8
Wood Fired
Mushrooms
with Bacon, Garlic and Parmesan 8
Roasted Broccoli
with Breadcrumbs & Lemon 8
Ronde de Nice Squash
with Truffled Pecorino, Parsley, and Lemon 8
Truffled Parmesan
French Fries
8
Olive Oil Mashed
Potatoes
7
Polenta
with Parmesan
6
Gratin of Macaroni
and Cheese
8
Bread is
served upon request
PLEASE
JOIN US AND DINE RESTAURANT LULU'S WAY - SHARE AMONG FRIENDS AND ORDER
FAMILY STYLE
Restaurant LuLu is not
responsible for lost or stolen articles
For all parties of 6 or more,
a service charge of 18% will be included on the check.
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